Pumpkin Cocoa (Made with Melted Ice Cream!)

Theres this thing I have about pumpkin. I LOVE it the freak like crazycakes. Its just so gol-durned good. And when autumn hits, anything pumpkin that I can put in my mouth is game for utter devourment. Dont judge. Its a pumpkin thing.

So, when my bestie, Eldon and I were pulling together videos for this months HisXHers episodes, I knew I had to take my traditional Melted Ice Cream Cocoa and turn it into a Pumpkin flavored hot toddy. You wont believe how good this recipe is, how fun it is to make, or how deeelish it tastes with a shot of rum. Hello, happiness. Pumpkin is thy name.

Click here to see the video tutorial on how to rock this recipe right into next week.

Melted Ice Cream Pumpkin Cocoa
4 tablespoons butter
1/2 cup sugar
1 pint pumpkin ice cream (vanilla will also work)
1/2 cup pumpkin puree
1 tablespoon pumpkin pie spice
5 cups water
1/4 teaspoon pure almond extract
4 shots coconut rum, if desired
Whipped cream
caramel Ice cream Sauce

In a medium pot, whisk together the butter, sugar, and ice cream over medium high heat until melted. Add the pumpkin puree and pumpkin spice. Whisk in the water, one cup at a time until your favorite texture/flavor is achieved. Heat just until steaming. Pour into mugs with a shot of rum, ifn you feel like rum. Garnish with whipped cream and caramel drizzle. Enjoy immediately.

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Pumpkin Latte Frozen Yogurt

The other day I was thinking about my old favorite 4-Ingredient Pumpkin Frozen Yogurt, and was wondering if I could give it a latte-like flavor. While I am not a huge coffee drinker I do like coffee ice cream and am not opposed to the occasional sip of pumpkin latte! Luckily, with a few simple steps I was able to whip up this awesome frozen treat with an easy ingredient addition!

Homemade Pumpkin Latte Frozen Yogurt

1 cup nonfat vanilla yogurt, strained

1 teaspoon instant espresso powder dissolved in 1 tablespoon boiling water

1 cup pumpkin puree

1 tablespoons granulated sugar

1 teaspoon pumpkin pie spice

Mix everything together in a large mixing bowl until completely combined. It will take a minute to stir the espresso into the mixture, but keep stirring until it is completely incorporated. Churn the mixture in an ice cream maker for a few minutes until it is a smooth, cool consistency. Alternatively, place the bowl in the freezer and stir mixture every half hour until it reaches desired consistency.

Some more interesting posts:

Halloween Fun: Candy Corn Tie-Dye Cake in a Jar

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7 Grown-Up Versions of Childhood Favorites

Read more from Kelsey on Kelseys blog!

Follow Kelsey on Facebook and Twitter for updates

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Pumpkin Banana Bread

There are two common items in my kitchen these days: leftover pumpkin puree, roasted, smashed, you name it and banana bread. I almost always have a loaf of banana bread on the countertop toasted with peanut butter, it makes a standard breakfast around here, and is constantly pulled into service in school lunches and for after-school snacks. The other day I had only 2 ripe bananas to use (generally I use 3 in a loaf) and a container of pumpkin puree in the fridge turns out the two go deliciously together in a quick loaf.

This batter could also be baked as muffins divvy it up among paper-lined muffin cups and bake for 20-25 minutes, until springy to the touch.

If you like, sprinkle the batter with coarse sugar before baking for a crunchy, crackly top.

Pumpkin Banana Bread

2 very ripe bananas
1/2-1 cup pumpkin puree
3/4 cup sugar
2 Tbsp. canola, olive or flax oil
2 large eggs
2 tsp. vanilla
1 3/4 cups flour (I usually use half all-purpose, half whole wheat, oat or quinoa flour)
1 tsp. baking soda
1/4 tsp. salt
a handful of chopped walnuts, chocolate chips, raisins, coconut, fresh or frozen blueberries (optional)

Preheat the oven to 350F.

In a large bowl, mash the bananas, pumpkin, sugar, oil, eggs and vanilla with a potato masher dont worry about getting all the lumps out. It will look sort of cottage-cheesy.

Add the flour, baking soda and salt and stir until almost combined; add any additions and stir just until blended. Spread into a buttered 8x4 loaf pan and bake for 50 minutes, until golden and cracked on top and springy to the touch.

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Pumpkin Snickerdoodles

I love snickerdoodles. And pumpkin. Whaaat? You do, too? Were like pumkadoodle twins, and there should be a cookie to celebrate, dontchyathank? Introducing the cookie of all cookies. The most epic pair in history. The ultimate coming together of pumpkin and snickerdoodles. Toss just a few ingredients into a bowl, roll it all in a cinnamon-sugar coating, then prepare to be forever in love. Its inevitable.

Pumpkin Snickerdoodles
1 stick butter + 2 tablespoons, softened
1/2 cup pumpkin puree
1 cup brown sugar
1 egg
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 Tablespoons pumpkin pie spice
1 teaspoon vanilla
2 1/4 cups flour
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1 cup sugar
1 tablespoon cinnamon

Preheat oven to 350 degrees. In a large bowl, cream together the butter, pumpkin puree, brown sugar, and egg. Add baking powder, pumpkin pie spice, vanilla and flour. Beat just until incorporated.

In a small bowl, mix together the cup of sugar and tablespoon of cinnamon. Use a small cookie scoop to scoop rounds of the cookie dough into the cinnamon sugar mixture. Place on a parchment-lined baking sheet. Press the tines of a fork into the top of each cookie, smashing it down to about 1/2 in thickness.

Bake for 8-10 minutes, or just until the center of each cookie is set. Serve and enjoy!

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Pumpkin Bran Muffins

Looking for a new way to start your fall day? Bake up a batch of these moist pumpkin-bran muffins and youre good to go! Nutrient-dense pumpkin puree makes a great addition to most any muffin; moist and sweet, its rich in fiber and beta-carotene, low in calories. Think of it as adding applesauce or mashed banana, only with more good things to go in. Pumpkin and bran make a delicious combination, providing a double whammy of fiber to help keep you satisfied until your next meal.

Of course any stir-in could take the place of raisins here; try chopped walnuts or pecans, fresh or frozen blueberries or raspberries, or even a small chopped apple.

Pumpkin Bran Muffins

Adapted from Kevin is Cooking

1 1/2 cup all-bran cereal
1/2 cup boiling water
1/4 cup vegetable oil
1 large egg
3/4 cup sugar
3/4 cup pumpkin puree
1 1/4 cups all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp salt
1 cup buttermilk
1 cup raisins

Preheat oven to 400F. In a large mixing bowl pour boiling water over 1/2 cup of the cereal, stir in the oil and set it aside. Once cool, stir in the egg, sugar, pumpkin puree and remaining cereal.

In a small bowl, stir together the flour, baking powder, baking soda and salt. Add to the bran mixture in 3 additions alternately with the buttermilk in two additions. Stir in the raisins.

Divide between 12 paper lined or greased muffin tins and bake for 20 minutes, or until springy to the touch. Makes 12.

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Vegan Pumpkin Crepes with Chai Berry Syrup

Theres nothing in this world better than pumpkin season. Unless, of course, you dont like pumpkin. In which case, I can not help you, because Im hopelessly devoted to anything flavored in such a way. If you happen to love pumpkin as much as I do, youre going to love these beautifully simple Vegan Pumpkin Crepes with spices Chai Berry Syrup. Theyre simple to pull together, absolutely delicious.and vegan! What more could a mom ask for?!

VEGAN PUMPKIN CREPES
For the crepes:
1 cup Bisquick
1/2 cup pumpkin puree
1-1 1/2 cups Silk soymilk (the refrigerated sort, not the one that sits on the shelf)
1 teaspoon pumpkin pie spice
nonstick cooking spray

For the Syrup:
1 pint fresh or frozen blueberries, blackberries or a combo
3 chai tea bags
1/2 cup pure maple syrup
1 tablespoon vanilla

Directions:
Begin preheating a nonstick skillet over low heat (I turned mine stove to between a 3 and a 4 on the heat dial).

Place the Bisquick in a blender. Add 1 1/2 cups of the soymilk. Blend until smooth. Add enough soymilk to make the mixture extremely runny.

Place all ingredients for the syrup in a small pot, heat over medium heat while you prepare your crepes. Allow the tea bags to steep for 2-3 minutes in the syrup before discarding.

Spray your heated skillet with nonstick cooking spray. Pour just enough crepe batter to cover a the middle portion of the skillet. Gently swirl the pan around to move the batter throughout the entire skillet. Allow the crepe to cook until the top part of the batter is set. To check, just gently touch the top portion of the crepe. If its slightly firm and no batter transfers to your finger, your crepe is ready to flip. To flip it, gently pry an edge up with a spatula or fork, quickly grab the crepe with your fingers, then flip it, landing the uncooked side down. Cook just a minute or so more, until the other side is lightly browned.

Top with Earth Balance spread and your homemade Vanilla-Berry syrup.

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Creamy Pumpkin Pasta for Fall

pumpkin pasta

This dreamy Pumpkin Pasta is a simple yet cravable fall dinner recipe. This recipe is all about the golden sauce you can use any pasta variety youd like! The sauce combines pumpkin, almonds, some simple flavor accents and some liquids to smooth things out. Rich and velvety with flavors of fall in every bite. And this creamy pasta dish is actually dairy-free and filled with healthy nutrients like vitamin A and fiber. Grab this recipe and make it tonight!..

vegan almond-sage-pumpkin pasta

Creamy Pumpkin Pasta
vegan, makes 2-3 servings

3/4 cup pumpkin puree (pure, unsweetened 100% pumpkin)
1/2 cup soy creamer (or soy milk for a lighter version) plain flavor
1/2 cup vegetable broth
1/2 cup sliced almonds
1 tsp extra virgin olive oil
1 tsp salt (or to taste)
1 tsp roasted garlic
2 Tbsp nutritional yeast
1/4 tsp black pepper
a few dashes of cayenne (optional)
1-3 tsp maple syrup + 1/2 tsp cinnamon (optional for a sweeter cinnamon flavor accent)

Sage Shallot Blend: (note this is optional but a nice flavor accent)
1 Tbsp sage, chopped
1 shallot, chopped
1 tsp olive oil

1/2 pound of pasta any variety

Directions:

1. First saute your shallot and sage until caramelized and sage becomes crispy.
2. Add all the sauce ingredients including the sage and shallot to a blender. Adjust accent ingredients as desired. Blend until creamy the almonds may look like fine bits but generally be quite smooth. Simmer sauce on the stove until warm and bubbly.
3. Cook your pasta. Drain.
4. Toss pasta sauce with warm pasta.
Serve!

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More on Family Kitchen:

* 19 Vegan Muffin Recipes for fall
* 7 Meatless Sloppy Joes
* McDonalds India to Open Vegetarian Locations!
* Stacked Mushroom Melt Veggie Burger
* Roasted Cheezy (Amazing) Broccoli

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